Green Bean and Tempeh Stir-Fry

Ingredients

• 4 tbsp tamari
• 2 tbsp honey
• 2.5 tbsp toasted sesame oil (divided)
• 2 garlic cloves (large, thinly sliced)
• 8 oz tempeh (cut into 1-inch cubes)
• 3 cup green beans (about 16 ounces, whole)
• 2 tsp sesame seeds (optional)
• cooked rice (for serving)

Steps

1. 1

   In a small bowl, whisk together 4 tablespoons tamari, 2 tablespoons honey, 1/2 tablespoon of the toasted sesame oil, and the thinly sliced garlic.

2. 2

   Add the 1-inch tempeh cubes to the marinade mixture and toss until thoroughly coated. Set aside to marinate for 10 minutes.

3. 3

   While the tempeh is marinating, prepare the green beans by trimming the ends and cutting them in half.

4. 4

   Heat the remaining 2 tablespoons of toasted sesame oil in a large nonstick skillet over medium heat.

5. 5

   Once the oil is hot, use a slotted spoon to remove the tempeh from the marinade (reserve the marinade) and add it to the skillet. Sear the tempeh on all sides until it is browned and caramel-colored, which should take about 2 to 3 minutes.

6. 6

   Add the trimmed green beans to the skillet. Cook, stirring frequently, until the beans are slightly softened and tender, approximately 5 minutes.

7. 7

   Pour the reserved marinade into the pan with the tempeh and beans. Continue to sauté for another 2 to 4 minutes until the sauce has thickened slightly and coated everything.

8. 8

   Add the sesame seeds (if using) and toss to combine. Serve immediately over hot cooked rice.

Notes

If green beans are unavailable, broccoli or a medley of frozen vegetables can be used as easy substitutes.

Nutrition per serving

• main dish
• vegetarian
• vegan-friendly
• stir-fry
• high-protein
• weeknight dinner
• meatless monday